The Bols family began producing Dutch genever in 1664. Amsterdam’s existence as a trading city in the 1600s gave Bols access to many spices, herbs, and fruits. The Bols genever recipe was recreated in 1820 using a complex mix of botanicals. And while its barrel-aged genever launched internationally in 2010, Bols started resting genever on oak – French Limousin oak, to be exact – in 1883. By the way, genever is not the same as gin This is a double-distilled gin produced in a two-stage distillate . Juniper, coriander, angelica, licorice root, cassia bark, Florentine iris, and lime peel are introduced in the first distillation. Bitter orange peel, lemon peel, and lime peel in the second. It is finished with Icelandic glacial water and bottled at a standard 40 percent ABV (80 proof). Bols produces a number of different brands. It is common in the drinks industry for companies to buy and sell brands among themselves, as business decisions are made about what market space a particular company wants to occupy. With constant consolidation and divestiture in the industry, a company's brand portfolio is usually in a state of flux. Bols owns brands that it has historically produced, as well as ones acquired in various stages of its evolution, either directly or through joint ventures or other partnerships. Hayman's Old Tom Gin is one of the best examples of this old-world style, though it was only recently launched in 2007. Produced by Hayman Distillers of Witham, England, it is based on a family recipe from the 1870s. One spectacular recipe for Bols Genever is from David Wondrich’s book Punch called “Hot Bols Genever Punch.“

As far as we’re concerned, there’s no right or wrong way to drink jenever as long as you enjoy it. Nevertheless, there are certain traditions in the way jenever has been consumed in its home country. Like many other brands, Bols has expanded their genever selection. Beyond the original, you can find barrel-aged bottles, which are rested in French Limousin oak casks for 18 months. Parfait Amour, a purple colored Rose petal and orange liqueur, with a hint of vanilla. Another of Bols' centuries old recipes.

After two short-lasting joint ventures with first Heineken and later Wessanen – and then a buyout by CVC Capital Partners – Bols was taken over in 2000 by Rémy Cointreau. Today, drinkers can enjoy the diversity of gin.Unlike vodka, each bottle of gin is truly unique. The majority feature some degree of the pine flavor that comes from juniper, which is gin's signature ingredient, yet no two bottles have the same combination of botanicals. The word itself is a bit of a cognate. it translates to “corn wine,” and refers to the high amount of malt wine present in this product (>51%). This mean it’s less than 100% Maltwine products like Old Duff’s and more than Jonge (5-15% maltwine) and Oude (min. 15%) styles of genever. Although “oude” refers to the old style of producing jenever, there is actually now a tendency to age the spirit in oak barrels too. Nevertheless, this is not a requirement for its production.

How jenever is made depends largely upon the intended type as those described above. Overall, however, the manufacturing process isn’t altogether different than gin save from a few techniques that are reminiscent of whisky.Trend: Liqueurs". Beverage Business. Hotel & Restaurant. 1 September 2003 . Retrieved 12 September 2007. Bols is another brand working hard to promote liqueurs in the on-consumption market, with a highlight being the Bols Academy Roadshow.... Minder, Raphael (14 June 2002). "Remy uncorks profits, up 12%". Financial Times. Companies and Finance: Europe. p.1. In 2016 to 2019, there was a 5.6% loss in Lucas Bols, leading to less profitability of shareholders. Rémy Cointreau completes the disposal of Bols FOR €210 million" (Press release). Rémy Cointreau. 10 March 2006 . Retrieved 6 September 2006.